Joe Woodhouse's Wholesome Vegetarian Recipes: Orecchiette with Chickpeas and Polenta Chips
Joe Woodhouse, a celebrated chef and author, shares two delightful vegetarian recipes that are perfect for busy weeknights. These dishes, featured in his book "Weeknight Vegetarian," offer a blend of speed, nutrition, and flavour, making them ideal for any season.
Orecchiette with Chickpeas: A Speedy Pasta Delight
This recipe is designed for pasta lovers who crave a quick and wholesome meal. The sauce comes together effortlessly while the pasta cooks, making it a convenient option for warmer weather or year-round enjoyment. You can customise it by substituting green vegetables like shredded cavolo nero or sliced courgettes, or adding torn kalamata olives for an extra burst of flavour.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
- 1 red onion, peeled and finely chopped
- 3 tbsp red-wine vinegar
- Salt
- 350g orecchiette
- 4 tbsp extra-virgin olive oil
- 1 onion, peeled and finely chopped
- 5 garlic cloves, peeled and sliced
- 700g jar chickpeas, or 2 × 400g tins, or 250g dried chickpeas, soaked overnight, cooked and drained, reserving a little of the cooking liquor
- 200g baby spinach, or spinach with the tough stalks removed
- Chilli flakes, grated hard cheese (optional), and lemon wedges (optional) for serving
Method
- Mix the red onion and vinegar with a pinch of salt, then set aside to lightly pickle.
- Cook the orecchiette in a saucepan of well-salted boiling water until al dente.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 7-10 minutes until translucent.
- Add the garlic and cook for a minute until fragrant, then stir in the chickpeas with their juices or stock.
- Drain the pasta, reserving some cooking water, and add it to the chickpea pan.
- Stir in the spinach to wilt, loosening the sauce with pasta water if needed for a brothy consistency.
- Serve in warmed bowls, topped with chilli flakes, pickled red onion, and optional cheese and lemon wedges.
Polenta Chips with Saucy Chickpeas: A Crunchy Alternative
This dish offers a creative twist on traditional chips, using polenta for a mess-free, wholesome option. The polenta can be prepared ahead and stored in the fridge, making it perfect for meal planning. Serve it with a vibrant green sauce for added zest.
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients
- Olive oil, for greasing and frying
- 800ml vegetable stock
- 1 tbsp dried oregano
- 200g quick-cook polenta
- 2 small onions, peeled and roughly chopped
- Salt
- 3 garlic cloves, peeled and sliced
- 2 peppers (any colour), cored, deseeded and roughly chopped
- 1 tbsp hot paprika
- 400g tin plum tomatoes
- 1 x 700g jar chickpeas, or 2 400g tins
- Grated hard cheese (optional) for serving
- For the green sauce: 25g parsley, 2 tbsp capers, 6-8 cornichons, 2-3 tbsp red-wine vinegar
Method
- Line a baking tray with nonstick paper and lightly oil it. Bring the stock and oregano to a boil, then whisk in the polenta and cook for 3-5 minutes. Pour into the tray and chill to set for 15-30 minutes.
- Preheat the oven to 220C (200C fan)/425F/gas 7 with a baking tray inside. Heat oil in a frying pan, add onions and salt, and cook for 6-8 minutes until soft.
- Add garlic, peppers, and paprika, cook for 2-3 minutes, then stir in tomatoes, water, and chickpeas. Simmer for 10-15 minutes.
- Cut the polenta into chips, oil them, and bake on the hot tray for 20-25 minutes until crisp, turning halfway.
- Mix the green sauce ingredients, adjusting salt and vinegar to taste.
- Serve the chickpeas with polenta chips on top, scattered with optional cheese and green sauce on the side.
These recipes are adapted from Weeknight Vegetarian: Easy Vegetable Recipes for Lunch & Dinner by Joe Woodhouse, published by Kyle Books. They showcase the versatility of chickpeas and polenta, offering nutritious and satisfying meals for any occasion.
